I love this woman!! Love ALL her recipes!! And what’s even better is that she gives you measurements in Cups and grams conversions!! Simply put I do not like to convert from grams to cups etc. life made simple by JOY!! ❤️thank you always 🌷🌼🌷🌼🥰
By running back and forth between the laptop and the adjoining kitchen I accomplished two batches and they were PERFECT. This is so simple, so basic! I did find that to my surprise flour has a tendency to have tiny lumps so with the second batch I sifted both that and used a small sifter for applying the XXX sugar to the finished product. First batch were egg washed, second not, really not enough of a noticeable different to waste an egg. After removing them from the oven I used a sharp knife to make a small slit in the side of each. I placed them on top of the stove, toward the back were heat was still coming from as the second batch baked hoping that the addition of that heat would help dry out the insides. My advice regarding cutting them in half, make sure you use a long, sharp knife! You want to make on cut, not two or three small ones, small knives made crumbs. This lady is a wonderful teacher, I could watch her all day!
Just watched this video again because I'm about to start mixing. What I love about this video is that you give us the "why" behind what you're doing. That helps a lot in understanding the process. Plus, you tell us what it's supposed to look like but that it's still okay if it doesn't look exactly. Great video!
Hi Stephanie. Thank you so much, I now understand the concept of making perfect cream puffs. I doubled the recipe and placed tablespoon sized on tray and they were huge and rose magnificently. I filled them with custard and cream whipped together, with strawberries and drizzled with melted chocolate. You should have seen me jumping around the kitchen in delight. They were so perfect thanks to your instructions. Cheers Tracey Smith from Hobart Tasmania Australia
I got to say this was very mesmerizing to watch, I love how you used ever terminology for each item and both metric and imperial. I can't wait to make these. Thank you
I thought this was very easy to make and it turned out perfect. I doubled the recipe, used a zip lock bag to pipe out 32 small puffs and baked at 400 F in a conventional oven for 15 minutes, then reduced to 350F and baked an additional 15 minutes and they were perfect. I didn't poke holes as the puffs were firm and golden already. I removed the first 16 to make room for the next batch and had no issue with that either. Maybe because they are smaller this worked better. I am going to fill with custard and drizzle with chocolate I stead of the traditional whipped cream and powdered sugar. Thanks for the recipe!
i have a lot of great memories of the puffs my mother made in trinidad when i was a child. they were a lot smaller than these, maybe 80% smaller than these, and we filled them with either custard or tuna. scrumptious stuff. because they were small, and because they were puffy puffs, you could swallow them about as fast as you could put them in your mouth. can't beat that.
I just finished making them! They came out just GREAT! I filled them with tons of cream and put chocolate sauce all over them! Thank you very much Mrs. Stephanie, you are the best! I have a whole list of recipes of yours that I will try!
Perfect Recipe! They came out great and I love the addition of sugar! They made many and I even made my mom proud who is the cream puff master for over 50 years!
I absolutely love watching your videos you inspire me sooo much , I think you are such an amazing wonderful baker and the time you take to teach us is just wonderful thank you so much to you and your hubby who also takes the time to record you may god bless you both 😊
I make these puffs to replace bread in my diet. I use a cookie measure to put them on the pan and bake them. Is good with scrambled eggs and bacon, chicken, turkey or beef salad, green salad and egg salad, etc. These really help me to stay healthy while dieting. I seldom use them for sweet deserts. I melt cheese in them also! Popovers are good for bread too!
Hello Stephanie , I would like to thank you . I made this recipe yesterday and It was a Hit . My guests like it so much and really you are the best Desert Expert I always rely on your recipes and they turns out excellent . I like your explanations of its step and I like you so much . I made cream puff and filled them with cream and I dropped a little of chocolate sauce on top and I used pastry bag in making them. Thank you really They turn out really good they are well done inside as I rely on the oven temperature mentioned . Thanks and greeting From Egypt :)
I tried this today and it came out great. I used pastry cream inside. Once again your instructions were spot on. I've really come to depend on your videos. Thank you for doing them.
Thank you Stephanie for teaching us so flawlessly...I made these for the first time and they were perfect. Love from Kashmir.. Learnt so many things from you!
I made these gorgeous cream puffs today and I must say they turned out absolutely smashing!!! Omg my family loved it and cudnt believe these were home baked!!!! Thank you so much. I love all her recipes, time and again I keep coming back to "Joy of baking" .... Your recipes are absolutely full proof! ❤❤❤❤❤❤
I feel like I won a contest today finding your cream puff recipe. The video and instructions are wonderful. I was able to surprise my husband with cream puffs for our 40th anniversary. Can't wait to try some of your other recipes. Thanks you.
You can store them in an airtight container at room temperature. Or, if you fill them, I would store them in the refrigerator. Either way, they will soften.
Dahling, Joy! I made these today!! Omg! You are an amazing cook n I have used quite a few of your recipes! This came out sooo delicious, it melts in your mouth!! U r the best! So thank you!!!💕✨🦋💕✨🦋💕✨🦋🙏
i really love watching ur videos, for a beginner like me its easy to understand and follow for the step by step teaching you've done, thank you i really appreciated this... God bless Ms. Joy.
A bit of wet dough is fine, as you can just remove it before adding the cream. But when you check the puffs at the end of baking and find there is quite a bit of wet dough inside, you can poke a few holes in the puffs, turn off your oven, and let the puffs continue to dry in the turned off oven (leave the oven door ajar).
I'm learning how to make cream puffs for Christmas that's pretty near because thanks giving just ended and their wasn't any pastries so I hope to make some this christmas
Hi Steph, Thank you for showing us how to make this delightful cream puff. I am making some to take to work in the morning. I hope I can make it half as good as you are making it. Thank you again.
Just made the cream puffs and some Eclairs following your recipe. They came out amazing! Instead of powdered sugar I topped them with chocolate ganache. Thank you!
I watch 2 cream puffs tutorials. Tried yours & another recipe. And now I can confirm your recipe is the best. Made some the other day, they were gone quickly. I just made some more for my friends & family today. And I made sure I made some extra for myself cuz I didn't get enough last time Thanks so much for the tutorial.
This is really easy to follow! I mean, my Puffs didn't come out on the first try, but they still tasted great! I will surely be checking out more of your videos.
Glad I found you Joyofbaking, I haven't baked for a long time now and I'm here for a refresher and I loveee watching your videos. You are amazing so easy to follow your instructions. Thank you much.
The best recipe. Yesterday I tried profiteroles with other recipe and I had to end up that in my bin. But today the result is awsome. I was dancing in my kitchen :,
This was the first pastry I attempted to create when I first came to the U.S. in the 70's. The first try was successful and I got the choux recipe from Betty Crocker's cookbook. I developed my own French pastry cream that I used as filling and never changed my recipe. My friends and family members always ask me to bring Choux ala Creme every time we have a get-together. My only comment about your way of preparing this simple pastry is that yours is a bit too ceremonial in preparation. When I make mine, I place 1 stick of butter straight from the fridge in a pot with 1 cup of cold tap water. I turn the heat at medium until butter is all melted, then dump 1 cup of all-purpose flour all at once and beat the mixture with wonder spoon until the mixture becomes a mass and leaves the side of the pot. Without cooling the dough, I add 4 extra large eggs and beat with a hand mixer until it starts coming together, I finish using a wooden spoon to beat until satiny and smooth. I use an ice-cream scooper to mound them on a parchment lined half sheet pan. Bake it for exactly 45 minutes at 400 degrees and they come out perfect all the time. It's been over 40 years since then and I never had a failed batch.
When you have been making choux pastry for 40 years, technique becomes second nature, something you don't even think about. But my videos are mainly for people that are just learning how to make choux pastry. That is why my explanations are more in depth.
I just made these. If I knew my oven cooked so hot it would have been better. But they still turned out good, just a little darker than what they needed to be
thanks for all the recipes! I've tried many of them - and it's never been a failure, not a single time! My mum's had an old Soviet recipe for choux pastry and has tried to teach me. I ended up with a bruised palm because I've been trying so hard to mix in the eggs while still cooking the dough. And it turned out oh so simple with your help! Thank you so so much! You are a great teacher and an inspiration
Stefanie I have been making these for years! Today I thought of checking your recipe. You are excellent in your demonstration! Thank you for all your wonderful recipes! Have a Merry Christmas!
Making these right now! 💕💕 My house smells so good. Thank you for the years of baking lessons and knowledge you have given me and lots of tasty goodies!
Hi miss stephanie! I really love your recipes especially the cream puff one! Everyone loves it! I've been learning how to bake from your recipes and videos and they never fail me :D Thank you so much for sharing your recipe with us!
Hi steph I wanted to try it out asap so made them today. I followed exactly how u showed and it came out great!!thank u soo much for ur great tutorials and ur excellent skills!
Ecellent, I love how you explain everithing no, doubst any moment and my puffs was amazing. I fill the with other thing and they are awesome. Thank you. Here a #1 FAN
I totally enjoy watching and learning recipes, especially from this lady, Stephanie, she explains and demonstrates with easy to understand techniques, Thank you very very much, I was always wanting to learn how to make cream puffs, now I know I can make them, no problem!! :)) Thank you once again!
Fantastic demonstration. I like your channels a lot Stephanie. Thank you for sharing your baking knowledge and skills with us. You make is look so simple. Stay blessed!!!
OMG!! thank you very much! I just have my very first cream puffs!!! it turned out really good! it was a little burnt in the bottom of the puffs but I scrape it off and I forgot to let it sit inside the oven after baking. but it so nice! and I love it!!! :) thank you very much keep posting baking recipes and techniques :)
Hi from Australia Joy. I'm just want to say how much I enjoy your tutorials and the handy tips I pick up every time. Your instructions are clear and easy to follow and your delivery is superb. I'm having lots of fun. Cheers Alex
![Run Away - Tzuyu(TWICE) ツウィ 쯔위 [Music Bank] | KBS WORLD TV 240906](http://i.ytimg.com/vi/KnHNNyAYiu0/mqdefault.jpg)
I love this woman!! Love ALL her recipes!! And what’s even better is that she gives you measurements in Cups and grams conversions!! Simply put I do not like to convert from grams to cups etc. life made simple by JOY!! ❤️thank you always 🌷🌼🌷🌼🥰
Every time I bake I go to Joy of Baking first and 99% of the time stay here.
By running back and forth between the laptop and the adjoining kitchen I accomplished two batches and they were PERFECT. This is so simple, so basic! I did find that to my surprise flour has a tendency to have tiny lumps so with the second batch I sifted both that and used a small sifter for applying the XXX sugar to the finished product. First batch were egg washed, second not, really not enough of a noticeable different to waste an egg. After removing them from the oven I used a sharp knife to make a small slit in the side of each. I placed them on top of the stove, toward the back were heat was still coming from as the second batch baked hoping that the addition of that heat would help dry out the insides. My advice regarding cutting them in half, make sure you use a long, sharp knife! You want to make on cut, not two or three small ones, small knives made crumbs. This lady is a wonderful teacher, I could watch her all day!
Just watched this video again because I'm about to start mixing. What I love about this video is that you give us the "why" behind what you're doing. That helps a lot in understanding the process. Plus, you tell us what it's supposed to look like but that it's still okay if it doesn't look exactly. Great video!
M McNoodle 134d u/:*:£^*;*?;:-":
M McNoodle j
Fggy ge
Silvia Octavi
Using the ice cream scoop, filled-to-levelled, yielded 6. They came out BIG! Thank you Stephanie !
Hi Stephanie. Thank you so much, I now understand the concept of making perfect cream puffs. I doubled the recipe and placed tablespoon sized on tray and they were huge and rose magnificently. I filled them with custard and cream whipped together, with strawberries and drizzled with melted chocolate. You should have seen me jumping around the kitchen in delight. They were so perfect thanks to your instructions. Cheers Tracey Smith from Hobart Tasmania Australia
+Tracey Smith sorry but how do u mixed the custard and the cream whipped together?
es'ei afifah there wasNO CUSTARD just whipped cream what are you watching? Lol
I got to say this was very mesmerizing to watch, I love how you used ever terminology for each item and both metric and imperial. I can't wait to make these. Thank you
I thought this was very easy to make and it turned out perfect. I doubled the recipe, used a zip lock bag to pipe out 32 small puffs and baked at 400 F in a conventional oven for 15 minutes, then reduced to 350F and baked an additional 15 minutes and they were perfect. I didn't poke holes as the puffs were firm and golden already. I removed the first 16 to make room for the next batch and had no issue with that either. Maybe because they are smaller this worked better. I am going to fill with custard and drizzle with chocolate I stead of the traditional whipped cream and powdered sugar. Thanks for the recipe!
i have a lot of great memories of the puffs my mother made in trinidad when i was a child. they were a lot smaller than these, maybe 80% smaller than these, and we filled them with either custard or tuna. scrumptious stuff. because they were small, and because they were puffy puffs, you could swallow them about as fast as you could put them in your mouth. can't beat that.
only joy of baking gives me the "best and perfect" result because she's honest about the "exact"recipe and always gives perfect explanation.
Thank you Stephanie. Will definitely try these. I like that you don't use a lots of sugar and too many eggs.
I just finished making them! They came out just GREAT! I filled them with tons of cream and put chocolate sauce all over them! Thank you very much Mrs. Stephanie, you are the best! I have a whole list of recipes of yours that I will try!
Perfect Recipe! They came out great and I love the addition of sugar! They made many and I even made my mom proud who is the cream puff master for over 50 years!
it could not get better than this. She is absolutly a star quality chef!!
I absolutely love watching your videos you inspire me sooo much , I think you are such an amazing wonderful baker and the time you take to teach us is just wonderful thank you so much to you and your hubby who also takes the time to record you may god bless you both 😊
+Thank you for the kind words. Aminah Chahin
Aminah Chahin
Aminah Chahin yes!! I just found her and made the tiramisu, amazing
Tanya Settel puff pastry ya making ya
My favorite love you Stephanie ,cheers from India
FINALLY!!! a HELPFUL video of how to make cream puffs!
I make these puffs to replace bread in my diet. I use a cookie measure to put them on the pan and bake them. Is good with scrambled eggs and bacon, chicken, turkey or beef salad, green salad and egg salad, etc. These really help me to stay healthy while dieting. I seldom use them for sweet deserts. I melt cheese in them also! Popovers are good for bread too!
Hello Stephanie , I would like to thank you . I made this recipe yesterday and It was a Hit . My guests like it so much and really you are the best Desert Expert I always rely on your recipes and they turns out excellent . I like your explanations of its step and I like you so much . I made cream puff and filled them with cream and I dropped a little of chocolate sauce on top and I used pastry bag in making them. Thank you really They turn out really good they are well done inside as I rely on the oven temperature mentioned . Thanks and greeting From Egypt :)
I tried this today and it came out great. I used pastry cream inside. Once again your instructions were spot on. I've really come to depend on your videos. Thank you for doing them.
I made it by hand and they turned out wonderful! Thank you for this great video!
Thank you Stephanie for teaching us so flawlessly...I made these for the first time and they were perfect. Love from Kashmir.. Learnt so many things from you!
I made these gorgeous cream puffs today and I must say they turned out absolutely smashing!!! Omg my family loved it and cudnt believe these were home baked!!!! Thank you so much. I love all her recipes, time and again I keep coming back to "Joy of baking" .... Your recipes are absolutely full proof! ❤❤❤❤❤❤
You're the best! I have tried multiple recipes from your website and they have never failed me.
Made them yesterday and I just wanna thank you for the recipe. They turned out great and puffed up nicely . Loved them
Ma'am ,
you are a wonderful ,professional cook and I like the way that you explain recipes.
wish you the best,
I feel like I won a contest today finding your cream puff recipe. The video and instructions are wonderful. I was able to surprise my husband with cream puffs for our 40th anniversary. Can't wait to try some of your other recipes. Thanks you.
Happy 40th anniversary. Congratulations.
Thanks a million Steph. Was bored at home and after being inspired by your video I have made your recipe in less than an hour and am enjoying it now.
You can store them in an airtight container at room temperature. Or, if you fill them, I would store them in the refrigerator. Either way, they will soften.
Feel like my mom teaching, love this channel.
i know right, i feel like she teaches us with love.
I love joy of baking.all the recipe from them just come out good.my family loved everything I make,
Just made them, they turned out perfect! Thank you for the recipe (:
Dahling, Joy! I made these today!! Omg! You are an amazing cook n I have used quite a few of your recipes! This came out sooo delicious, it melts in your mouth!! U r the best! So thank you!!!💕✨🦋💕✨🦋💕✨🦋🙏
i really love watching ur videos, for a beginner like me its easy to understand and follow for the step by step teaching you've done, thank you i really appreciated this... God bless Ms. Joy.
A bit of wet dough is fine, as you can just remove it before adding the cream. But when you check the puffs at the end of baking and find there is quite a bit of wet dough inside, you can poke a few holes in the puffs, turn off your oven, and let the puffs continue to dry in the turned off oven (leave the oven door ajar).
The best recipe I have ever tried, all its measurements are exact, all my choux have risen. Youpiiii
I LOVE the way you describe everything!!! So thorough and easy to follow! :)
I'm learning how to make cream puffs for Christmas that's pretty near because thanks giving just ended and their wasn't any pastries so I hope to make some this christmas
Hi Steph, Thank you for showing us how to make this delightful cream puff. I am making some to take to work in the morning. I hope I can make it half as good as you are making it. Thank you again.
You are a fantastic teacher. How well you make us understand every step of the way. Thank you.
I love all your videos. How to make vanilla ice cream is my favorite . You are so smart and you have the power to cook many things
Like if you like her videos
Just made the cream puffs and some Eclairs following your recipe. They came out amazing! Instead of powdered sugar I topped them with chocolate ganache. Thank you!
Thankyou so much Mrs:Stephanie I really love your recipes
Wonderful demonstration. Love all of your recipes and techniques. Thank you so much for sharing.
I watch 2 cream puffs tutorials. Tried yours & another recipe. And now I can confirm your recipe is the best. Made some the other day, they were gone quickly. I just made some more for my friends & family today. And I made sure I made some extra for myself cuz I didn't get enough last time
Thanks so much for the tutorial.
I love the way you teaching, its easily to understand on how to cook. Thank you a lots Stephanie.
This is really easy to follow! I mean, my Puffs didn't come out on the first try, but they still tasted great! I will surely be checking out more of your videos.
idk why there are people who dislikes the video. anyways, this is one of my favorites on baking. more powers chef!!!!!♥♥♥
Glad I found you Joyofbaking, I haven't baked for a long time now and I'm here for a refresher and I loveee watching your videos. You are amazing so easy to follow your instructions. Thank you much.
Awesome recipe, i made it today the first time ,and every1 loved it alot. Thank you for sharing such a great recipe, i always love your recipies
These were an absolute hit! Thank you so much for your informative videos! I can't wait to make these again! :)
I love the way you explain.i love cream puff.i don't baked them but maybe this time I will make my own . Thank you so much for the recipe.
Thanks for the video and letting the people know about the importance of the rise in the dough from the high heat at first stage in oven.
Yes, the choux pastry recipe is the same for both.
Just by watching i learn sooo much thank you very much !!!
Just tried it last night, turned out wonderfully! My family all love it! :)) Can't thank you enough! Big love to you ❤️
The best recipe. Yesterday I tried profiteroles with other recipe and I had to end up that in my bin. But today the result is awsome. I was dancing in my kitchen :,
Thank you so much! They came out great. My family were all amazed at how the puffs tasted so wonderful!
This was the first pastry I attempted to create when I first came to the U.S. in the 70's. The first try was successful and I got the choux recipe from Betty Crocker's cookbook. I developed my own French pastry cream that I used as filling and never changed my recipe. My friends and family members always ask me to bring Choux ala Creme every time we have a get-together. My only comment about your way of preparing this simple pastry is that yours is a bit too ceremonial in preparation. When I make mine, I place 1 stick of butter straight from the fridge in a pot with 1 cup of cold tap water. I turn the heat at medium until butter is all melted, then dump 1 cup of all-purpose flour all at once and beat the mixture with wonder spoon until the mixture becomes a mass and leaves the side of the pot. Without cooling the dough, I add 4 extra large eggs and beat with a hand mixer until it starts coming together, I finish using a wooden spoon to beat until satiny and smooth. I use an ice-cream scooper to mound them on a parchment lined half sheet pan. Bake it for exactly 45 minutes at 400 degrees and they come out perfect all the time. It's been over 40 years since then and I never had a failed batch.
When you have been making choux pastry for 40 years, technique becomes second nature, something you don't even think about. But my videos are mainly for people that are just learning how to make choux pastry. That is why my explanations are more in depth.
I just made these. If I knew my oven cooked so hot it would have been better. But they still turned out good, just a little darker than what they needed to be
i dont find this recipe a complicated one, i find her demonstration makes any recipe an easy one !!! :)
Great recipe! my puffs turned out just like those in the video. Thank you very much!
If the dough was too runny, I would add less egg next time. And add it slowly so you can judge how much you need.
I tried it and it came out really great! mouthwatering with peach cream filling yummy! thank you so much Mrs. Stephanie.
thanks for all the recipes! I've tried many of them - and it's never been a failure, not a single time! My mum's had an old Soviet recipe for choux pastry and has tried to teach me. I ended up with a bruised palm because I've been trying so hard to mix in the eggs while still cooking the dough. And it turned out oh so simple with your help! Thank you so so much! You are a great teacher and an inspiration
thank u soo much for teaching me this.your explanations are very2 good..it helps a lot..thanks
THANK YOU Stephanie. I just made a batch of these cream puffs and they are PERFECT!!!!! ❤👌👌
i made these and they turned out perfect. Stephanie, you give GREAT instructions.
Thanks. I like the way you did it. nice puffs
Stefanie I have been making these for years! Today I thought of checking
your recipe. You are excellent in your demonstration! Thank you for all your wonderful recipes! Have a Merry Christmas!
Making these right now! 💕💕 My house smells so good.
Thank you for the years of baking lessons and knowledge you have given me and lots of tasty goodies!
Hey today I tried out your cream puffs and they turned out sooo good :) I just love your receipes Thanks a lot
Fantastic demonstration. I like your channels a lot Stephanie. Thank you for sharing your baking knowledge and skills with us.
Stay blessed!!!
Thank you for sharing , you are a great Baker. I am learning a lot of you .Thank you ; blessing.
greetings from Holland. Radha Autar 🌹🌹
You are amazing in teaching. Thank you and my cream puff are stunning. Yamiiiii
Hi miss stephanie! I really love your recipes especially the cream puff one! Everyone loves it! I've been learning how to bake from your recipes and videos and they never fail me :D Thank you so much for sharing your recipe with us!
Hi steph I wanted to try it out asap so made them today. I followed exactly how u showed and it came out great!!thank u soo much for ur great tutorials and ur excellent skills!
I love your recipes. I 'm from Brazil.
Thanks for the recipe! They turned out great !
Excellent delivery ~ very thorough ~ I have tried it but with cheese filling and it was well received!!! THANKS Stephanie!!!
I love your kitchen and I like the way you teach us about baking :-D
love..love..love
so easy and amazing thanks a lot for your another video
This looks simple enough for me to do. Thanks for sharing the info!
Very nice....soo nicely explained .... Thank you sooo much...
Ecellent, I love how you explain everithing no, doubst any moment and my puffs was amazing. I fill the with other thing and they are awesome. Thank you. Here a #1 FAN
I totally enjoy watching and learning recipes, especially from this lady, Stephanie, she explains and demonstrates with easy to understand techniques, Thank you very very much, I was always wanting to learn how to make cream puffs, now I know I can make them, no problem!! :)) Thank you once again!
Perfect recipe, my Mom used to make them exactly like that and with 2 spoons!!!!!!thanks for this great recipe
Thank you for yr prompt response on Staub potware.
Fantastic demonstration. I like your channels a lot Stephanie. Thank you for sharing your baking knowledge and skills with us. You make is look so simple.
Stay blessed!!!
OMG!! thank you very much! I just have my very first cream puffs!!! it turned out really good! it was a little burnt in the bottom of the puffs but I scrape it off and I forgot to let it sit inside the oven after baking. but it so nice! and I love it!!! :) thank you very much keep posting baking recipes and techniques :)
I love your shows.Thanks
Thank you for the recipe! I tried it and the cream puffs turned out pretty good.
love your all recipes the way you explain is very simple :) thumbs up
Yes we do have a pavlova video. Sorry but RUclips does not allow me to add a link to comments so do a search on our channel for it.
Looks Beautiful, and Delicious!
Thank you Stephanie!
(I like lots of cream too)!
cream puff is very delicious . Thank you very much
Really have to try this recipe someday! Thank you for the thorough explanation!!! :)
Great tutorial. I tried these and they came out perfect. Thanks.
Hi from Australia Joy. I'm just want to say how much I enjoy your tutorials and the handy tips I pick up every time. Your instructions are clear and easy to follow and your delivery is superb. I'm having lots of fun. Cheers Alex
Great tutorial. Thanks so much.
Thank you so much for the recipe stephanie amazing recipe as always
I followed ur recipe..it turned out absolutely perfect.love from uk